Feta & Veggie Breakfast Muffins

Feta & Veggie Breakfast Muffins

These are brilliant if you’re looking for a do-ahead brunch, a portable breakfast or lunch box option that’s more exciting than sandwiches. Or if you happen to have small boys who aren’t so interested in eating vegetables apart from potato. The muffins in the photo are feta and zucchini but there are endless options!

makes: 6
takes: 40 minutes
50g (1.75oz) coconut flour
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
50g (1.75oz) neutral flavoured oil
1 cup milk
1 medium zucchini (250g / 9oz), grated
100g (3.5oz) feta, crumbled or diced

1. Preheat oven to 180C (350F). Line 6 holes of a 1/2 cup muffin tray with papers.

2. Place coconut flour, baking powder, salt, eggs, oil and milk in a medium bowl. Mix with a spoon until just combined. Add zucchini and feta and stir to combine.

3. Spoon mixture into your prepared muffin tray dividing between the 6 papers.

4. Bake for 25-30 minutes or until the muffins are deeply golden brown and feel springy when touched.

5. Cool for a few minutes in the tin, then move to a cake rack to finish cooling. Or eat warm!

Variations

dairy-free – use your favourite dairy-free milk. And skip the cheese or replace with olives or sun dried tomatoes.

different veg – grated carrot, parsnip, sweet potato, beets, broccoli, cauliflower.

different cheese – grated parmesan, cheddar, ricotta, goats cheese are all great.

different flavourings – add a handful of pitted olives, sun dried tomatoes, basil, thyme, parsley, canned artichoke hearts or anything you’d serve on a pizza.

no coconut flour – You really need it for these I’m afraid! Although it’s not too hard to track down these days… my supermarket stocks coconut flour in the health food and baking sections. Or you could try making a savoury version of these almond meal based muffins.

buttery – use melted butter instead of the oil.

more fiber – stir in a few tablespoons linseeds (flax seeds), chia seeds or oat bran.

Waste Avoidance Strategy

coconut flour / baking powder / salt / oil – keep them in the pantry.

eggs – will keep in the fridge for weeks or use for another meal.

milk – will generally keep in the fridge for a few weeks. Use for another meal.

zucchini – will keep for 2 weeks or longer in a plastic bag in the fridge. To keep it even longer, cook sliced zucchini in a little butter until just soft then store in an airtight container in the fridge.

feta – keeps for months unopened in its packet. Or can be frozen. Or you could make a marinated feta by putting it in a super clean jar from the dishwasher and covering with oil and then keeping it in the fridge. Sometimes I like to add flavourings like bay leaves, lemon zest and pepper corns or chilli.

Shelf Life / Storage

I like these best on the day they’re made but after they’ve had a chance to cool down. Can be kept for 1-2 weeks in an airtight container in the fridge. Keeps for months in the freezer.